Food biochemistry and food processing /

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Outros Autores: Hui, Y. H. (Yiu H.)
Formato: Livro
Idioma:inglês
Publicado em: Ames, Iowa Blackwell Pub. Professional 2006.
Edição:1st ed.
Assuntos:
Food industry and trade > Research.
Acesso em linha:Table of contents
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Sumário:
  • Principles
  • Food biochemistry: an introduction / W.K. Nip
  • Analytical techniques in food biochemistry / M. Marcone
  • Recent advances in food biotechnology research / S. Jube and D. Borthakur
  • Browning reactions / M. Villamiel, M.D. Del Castillo, and N. Corzo
  • Water, enzymology, biotechnology, and protein cross-linking
  • Water chemistry and biochemistry / C. Chieh
  • Enzyme classification and nomenclature / H. Ako and W.K. Nip
  • Enzyme activities / D.J.H. Shyu, J.T.C. Tzen, and C.L. Jeang
  • Enzyme engineering and technology / D. Platis ... [et al.]
  • Protein cross-linking in food / J.A. Gerrard
  • Chymosin in cheese making / V.V. Mistry
  • Starch synthesis in the potato tuber / P. Geigenberger and A.R. Fernie
  • Pectic enzymes in tomatoes / M.S. Kalamaki, N.G. Stoforos, and P.S. Taoukis
  • Muscle foods
  • Biochemistry of raw meat and poultry / F. Toldrá and M. Reig
  • Biochemistry of processing meat and poultry / F. Toldrá
  • Chemistry and biochemistry of color in muscle foods / J.A. Pérez-Alvarez and J. Fernández-Lopez
  • Biochemistry of seafood processing / Y.H. Hui ... [et al.]
  • Seafood enzymes / M.K. Nielsen and H.H. Nielsen
  • Proteomics: methodology and application in fish processing / O.T. Vilhelmsson ... [et al.]
  • Milk
  • Chemistry and biochemistry of milk constituents / P.F. Fox and A.L. Kelly
  • Biochemistry of milk processing / A.L. Kelly and P.F. Fox
  • Fruits, vegetables, and cereals
  • Biochemistry of fruits / G. Paliyath and D.P. Murr
  • Biochemistry of fruit processing / M. Oke and G. Paliyath
  • Biochemistry of vegetable processing / M. Oke and G. Paliyath
  • Nonenzymatic browning of cookies, crackers, and breakfast cereals / M. Villamiel
  • Rye constituents and their impact on rye processing / T. Verwimp, C.M. Courtin, and J.A. Delcour
  • Fermented foods
  • Dairy products / T.D. Boylston
  • Bakery and cereal products / J.A. Narvhus and T. Sørhaug
  • Biochemistry of fermented meat / F. Toldrá
  • Biochemistry and fermentation of beer / R. Willaert
  • Food safety
  • Microbial safety of food and food products / J.A. Odumeru
  • Emerging bacterial foodborne pathogens and methods of detection / R.L.T. Churchill, H. Lee, and J.C. Hall.

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